Sort hazards before you control them

Place each butcher-shop hazard in the category that best determines its first control. Biological hazard Chemical hazard Physical hazard Allergen hazard Poultry drip stored above beef primals Ground meat left unrefrigerated during a long rush Sanitizer spray bottle stored beside open spice tubs Unlabeled degreaser bottle on the cutting-room shelf Chipped plastic scraper used near sausage mix Broken vacuum-pack clip found on the bench Milk powder in sausage but not on the retail label Sesame marinade spoon reused in plain chicken

Sign up free — one personalized lesson every day, matched to your role and goals.

Already have an account? Sign in